Honey-Glazed Hong Kong WingsSteven Raichlen
Here’s a simple recipe for Hong Kong–style chicken wings. Brushing honey on as they cook creates an exceptionally crisp, sweet skin.
Honey-Glazed Hong Kong Wings
- Advance Prep: 2 to 4 hours for refrigerating the chicken wings
- Equipment: 12 long bamboo skewers and an aluminum foil shield
- 12 whole chicken wings (2-1/2 to 3 pounds)
- 4 cloves garlic, minced
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons freshly ground black pepper
- 1 teaspoon Accent (MSG; optional)
- 1/2 cup honey, for brushing
Step 1: Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Place the wings in a large bowl and sprinkle the garlic, salt, pepper, and Accent (if using) over them. Turn the wings to coat with the seasonings, then cover and refrigerate them for 2 to 4 hours.
Step 2: Set up the grill for direct grilling and preheat to medium-high.
Step 3: When ready to cook, brush and oil the grill grate. Place the honey in a small saucepan and heat it until it’s just warm on the grill’s side burner, if it has one, or over low heat on the stovetop.
Step 4: Thread each chicken wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Arrange the wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings with the warm honey during the last 4 minutes of grilling. Reduce the heat if the wings start to burn. Transfer the grilled wings to a serving platter and serve at once.
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